St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-05-22
FRUITS AND JELLIES.
Methods by Which Some Tempting
Dciicacies Are Made.

One basket peaches, pounds white
sugar. quart good vinegar; make lit
tie bag OF mosquito bar, put in it l ia
DleSpOon cloves mot grOund). : heaping
tablespoons cinnamon, broken Up: put
the sugar and vinegar in a kettle and
let them boil: in another kettle have
some boiling water; throw into it 8 or
10 peaches and let them remain long
enough to start the skin so that by
can slip it Off. When you have as many
peaches as your kettle will hold put
them III the boiling syrup and cook
them until You can stick fork into
them easily. but don't keep them boil
ing until they soften and fall in pieces.
" hen you think them tender put them
in the jar. Then boil down the syrup
so it will almost cover them. Put the
bag i'll the jar and cover with a CLOTH
Mrs. Il. (. ROBBINS, Wykotf. Mimi.
TO CRYSTALIZE FRUIT.
Select the finest fruit of its kind, leave
on the stem, dip into white of eggs
which have been beaten to stiff froth,
and then cover with powdered sugar;
place upon paper and set i'll cool oven
until icing becomes firm; pile III a glass
dish and set i'll a cool place until wanted.
JULIA VI. HIGLEY. Mason City, la.
Pick out the finest kind of any fruit,
leave Oil the stalks, beat the whites of 3
eggs to stiff frOth, lay the fruit in the
beaten egg with the stalks upward,
strain them and beat the part that drips
OF again, select them out one by one
and dip them into cup of finely-pOw-
dered sugar. cover pan with a sheet of
fine paper place the fruit inside of it
and put it in an oven that is cooling,
when the icing on the fruit becomes
firm milo fhppA on q dish anJ thap,
III cool place.-MIsS EMMA LANGEvIN,
63l Mlnnehaha street, st. Paul.
TO CAN RASPBERRIES.
Fill the can as full of berries as you
can without MASKING them up; set the
can on the stove hearth where it will get
warm gradually, and in the meantime
put cup OF sugar TO a pint of water and
boil well for twenty minutes or half an
hour till it drops thick from spoon.
then pour liquor enough over the berries
to fill the can and seal up tight while
hot; keep i'll cool place. | had them
all winter; they are equal to fresh ber-
rieS in flavor and will retain their
natural color and shape.-MRs. ALEX
LONG, 400 Summit avenue, Eau Claire,
Wis.
PRESERVED STRAWBERRIES.
Fake large fresh picked berries; to
pint OF graduated sugar, add water
enough to keep from burning, boil five
minutes, add pint of berries, boil six
minutes longer, do not stir any more
than necessary, pour into jelly glasses,
and when cold cover with branded paper
to fit inside, glass. then pack OF tie an
other paper over the top of glass, keep
IN dark dry closet and you will have
1rult ten years hence as good and whole
some as when first put up.-BABE HUNT,
MankatO, MINI.
SWEET ORANGE MARAIALADE.
lake twelve oranges and three lemons,
remove the peel and cut into narrow
strips, remove the pipS from the pulp,
put peel and pulp into three quarts of
water, let it stand over night, then boil
two hours, after which add eight pounds
of sugar and boil another hour, then
pour into jarS.-J. WRIGHT. $50 Summit
avenue, st. Paul.
VEGETABLE PEACHES.
one peck OF peaches, 3 pounds sugar,
5plntS of vinegar are required. First
pour hot water over the peaches, then
wipe with cloth and put in kettle of
hot water till soft enough to prick with
a straw. Melt the vinegar and sugar,
then put in the peaches for little
while, and then put in jars.--MRs. EN-.
ANKENY, POI South Ninth street, Min
neapoliS.
JELLIES.
Lemon-Two lemons, = package of
gelatine; pour cup of cold water over
the gelatine, squeeze and cut l lemon
inAO it and let stand hour: add cups
sugar and the other lemon, pour over
the whole , cups boiling water, strain
and pour into mouldS and let stand "a
hours in cool place to harden-MRs. A.
Il. HOWARD, IA Fifth street north, Min
neapotis.
Siberian Crab Applicable peck of